For the party try Christine’s gluten free Roasted Pepper and Walnut Dip recipe

walnutdipNutritionist, Christine Bailey, has an easy store-cupboard dip or spread which takes just minutes to prepare. Perfect for the party!

Rich in antioxidants and essential fats this is packed full of protein and nutrients.  With a creamy sweet taste it combines omega rich walnut oil and balsamic vinegar to create a wonderful dairy free dip.

Suitable for Vegetarians and vegans, Gluten-free, Wheat-free, Dairy-free, Egg-Free

Serves 4-6

Pinch of smoked paprika
1 garlic clove, crushed
100g / 4oz walnuts, chopped
225g / 8oz roasted red peppers (from a jar)
1tbsp sun dried tomato puree
3tbsp organic cold pressed walnut oil
1-2tbsp Higher Nature’s Organic Wild Pomegranate Balsamic Vinegar to taste
2tsp xylitol
Salt and black pepper to taste

1.    Place the paprika, garlic, walnuts, peppers in a food processor or blender and process until finely chopped.
2.    Add the rest of the ingredients and blend until smooth.
3.    Adjust quantity of vinegar and xylitol according to taste.  Season with a little black pepper and sea salt.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s